Food compound.



FOOD COMPOUND.

No Drawing.

To all whom it may concern:

Be it known that I, JOHN HARVEY KEL- LOGG, a citizen of the UnitedStates, residing at Battle Creek, Calhoun county, Michigan, haveinvented certain new and useful Improvements in Food Products, of whichthe following is a specification.

This invent-ion relates to improvements in food products.

The main object of this invention is to provide an improved food productof vegetable origin, which is very palatable and nourishing and adaptedfor use as a substitute for meat.

A further object is to provide an improved food product which not onlyresembles meat in nutritive value, but very closely resembles the samein flavor.

A further object is to provide an improved food product embodying theseadvantages Which may be economically produced.

Still further objects will definitely appear from the detaileddescription to follow.

The invention is clearly defined and pointed out in the claim.

In the preparation of my improved food product I use the followingingredients, preferably in about the proportions stated: gluten, wet,two to three pounds; nut-meal, dry, one pound; and yeast product in theform of concentrated yeast extract, unconcentrated extract, or what Idesignate as crude yeast pr0duct,-that is, the yeast cells and theircontents together. Of the yeast extract I preferably use from two tofour grams to each pound of the other ingredients combined; of theunconcentrated yeast extract an amount corresponding to the concentratedextract; and, when the crude product is used from one to two ounces toeach pound of the other ingredients. I preferably prepare and combinethese ingredients in the following manner: I prepare the glutenpreferably from wheat flour by washing out the starch. The nut meal isprepared, preferably from peanuts, by hulling and crushing or grindingthe same. The yeast product I preferably prepare from waste breweryyeast by first diluting with water and washing through a fine sieve toremove the bitter hop resin, which is, for the most part, to be found inparticles coarser than the yeast. I then re- Specification of LettersPatent.

Application filed October 19, 1908.

Patented Aug. 22, 1911.

Serial No. 458,553.

move the water, preferably by placing in filtering sacks and pressing.The moist yeast thus obtained is then mixed with from two to five percent. of salt, under the influence of which the mass liquefies to theconsistency of cream, and the yeast cells or envelops are broken,liberating the contents. This is the product which I designate as thecrude product. To prepare the extract, water is added, filtered, and theliquid concentrated. If it is desired to use without concentrating, theliquid may be substituted for water. The ingredients are preferablymixed by passing through a shredding machine, the product being passedthrough several times until the ingredients are thoroughly mixed. Themixed preparation is then cooked by placing in cans and subjecting to atemperature of, from a boiling point to about 230 degrees. The productis a homogeneous mass of meat-like flavor and consistency. The period ofcooking and the temperature may be very greatly varied and desirableresults still be secured. It is a well known fact that the yeastextract, has a flavor and a nutritive value very similar to meatextract. My improved food compound, by this treatment, very closelyresembles meat, not only in flavor, but also in nutritive value and foodelement-s.

The proportions of the ingredients can be considerably varied andvaluable results still be secured.

The period and temperature of cooking have a considerable efiect on theflavoring and color of the product, although this may be quite largelycontrolled by the yeast ingredient.

After cooking, the food is ready for serving and may be served eitherdirectly from the cans or prepared in a great variety of ways.

My improved food product I find to be a very satisfactory substitute forflesh foods, is very nourishing and may be used in a great variety ofWays. If desired, the prod uct cooked as described may be dried into apowder for use in the making of soups, or broths, or the like; or, whereit is desired to transport it, as in the case of use in the army, orfortravelers use, it may be dried to lessen the weight. The dried powdercan be compressed, if desired, thereby making a comparatively smallbulk.

The ingredients are combined by this process so that they becomeentirely homogeneous and are fixed in this condition, that is, they donot separate under ordinary treatment for serving.

My improved food product has good keeping qualities and is comparativelyeconomical to produce. It is also advantageous in that it is moredigestible than flesh meats, particularly with some invalids and personsWith weak stomachs.

While the process described is preferred by me on account of itssimplicity and economy with which it may be carried out,

I am aware that there are various means of roducin and combinin the inredients to Further, the proportions of the ingredients may beconsiderably varied and satisfactory products still be secured.

Having thus described my invention, what I claim as new and desire tosecure by Letters Patent is: I

An improved food compound comprising gluten, nuts and yeast productscombined and cooked substantially as described and in about theproportions specified into a homogeneous mixture of fibrous consistencyand meat-like flavor.

In witness whereof, I have hereunto set my hand and seal in the presenceof two witnesses.

JOHN HARVEY KELLOGG.

Witnesses:

E. E. SMITH, LETHA PETTENGILL.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents,

Washington, D. G.

